Posts Tagged: business

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21
Jul 10

The Advantages in Using Restaurant Equipment Leasing Companies

When it is time to buy or replace that aging stainless dishwasher in your business kitchen, do you groan with the thought of having to research and buy a new model? Most business owners who run a bar or restaurant do, since it can take up a lot of that person’s time trying to research and find out what the best models are to buy – and not to mention arranging delivery and installation.

For these very reasons, most businesses as they start to grow begin to from a relationship with a reputable kitchen equipment leasing company to make sure that they never have to again think about the hassle of replacing equipment themselves.

A leasing company will supply and take care of all your internal kitchen equipment, ranging from commercial dishwashers to the glass washer, and they will only charge a monthly or yearly fee for doing so. A leasing contract is made with the company, and this says that for the regular payment to the company, they will supply new models of dishwasher every number of X years, and should anything happen to the equipment they will fix it – usually at no extra cost as long as there is a relevant clause specified in the contract. They will also take care of installing the equipment and delivery – in short freeing up a lot of time for the owner and massively reducing their stress levels!

While it may well be slightly cheaper to implement a new system by buying brand new equipment themselves, most owners find that the time saved far outweighs any cost benefits when leasing. And it would only be cheaper to buy new equipment as long as the new stainless steel dishwasher, for example, did not break down over the course of many years of heavy duty use – something that is very unlikely indeed.

Leasing commercial dishwasher equipment – it’s the way forward!

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11
May 10

Maximizing your Earning Potential

Regardless of what your current source of income is there is almost always a way to better maximize your earning potential and make money today.  Here we will dissect several income sources to show you how to increase your earning potential with each.

If you have a full time job, the first thing you can do is get a better education.  If you don’t have a college degree, even just getting an Associates degree will improve your income if you use it right.  Moving up to a more stable and better paying career can be done with an education.  If you already have a college degree, continue your education to move up further.  Get the next degree up, study on your own to advance, and continue to learn to move up in your current company or move on to a better job.

If you are in a good job and have a great career, you may be able to move out on your own to make more money.  For example, if you are a successful senior accountant in an accounting firm and you are a CPA, you may decide to branch out and either start your own firm or have your own accounting business.  When you branch out on your own, you are becoming the boss and you get to make the choices.  Working by yourself means you get all the profit.

If you already have a business, you should constantly be looking for ways to improve your business, which will make your more money.  Find ways to better solve the problems for your customers.  Give them customer surveys to see what they want more of or want to be dealt with better.  Talk to your employees as well and get their opinions.  Expand your business.  Branch out in your industry into new services and products.  If you’re not happy with what you are making, make it better.

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4
May 10

How to Open Ice Cream Shop

Sticking strictly to the subject of shops might bland out any individual of fine tastes, so we’ll start with the parlors and end with the shops. For ice creams – especially the gourmet delicacies – are a matter of luxury. A luxurious shop is therefore, a priority, unless it deliberately has to be a simple, ice cream selling setup.

However, when it’s a moderate budget, opening an ice cream shop is better; the chances stay open towards further expansions later on and may even stretch to a revival of the 1821 concept of New York’s ice cream gardens.

As for the debate between ‘shops’ and ‘parlors’ – ice cream shops, in their commercial sense, primarily sell packaged and branded ice creams but may not have a sitting arrangement for customers; that’s mandatory for the parlors, for apart from a few of the branded ice creams, they also sell customized ice cream preparations and sometimes, various gourmet concoctions, which are not necessarily take-away stuff.

So that brings in a bit of décor; it’s better for a mid- to low-budget venture to invest on the stock and technicalities of the business and not on luxurious interior. Velvet and vanilla often don’t go down too well, but polymers and peppy concoctions (that’s where a large inventory comes handy) do. And parlors mostly sell the gourmet stuff, which require mastering an ice cream maker for the parlor’s unique creations.

It takes time to hit the standards. Even for Neapolitan ice cream – molding a mixture of creams (e.g. vanilla, strawberry, pistachio) is easy but not mastering their proportions. Cooked, rich, custard cream is subjected to both experimentations and experiences. Additionally, it pays to go through ice cream’s history and pick up a few old-time recipes (e.g. Granita; fruit and/or honey-flavored ice); they prove excellent USP.

That was the homework; the legwork begins. That’s to decide on the location; park sides, school sides – in fact, any place with a large concentration of children and adolescents shall bring in volume sells. Entertainment venues are also a good choice and like everything else, a good name sells.

The legalities need being checked from the local municipal corporation or any other authoritative body; there are separate, additional rules for setting up ice cream makers commercially (even if it’s just a domestic purpose Cuisinart ice cream maker) and must be followed.

Next is contacting the ice cream companies, the distributors and the machinery manufacturers; making the lists are also a part of the homework. Also, determining whether it shall be purely an ice cream shop or should there stay present the options for sandwiches and hot dogs. That’s a part of the total marketing plan as well and a proper exposure is must. Advertising the Granita Week with free something or an ice cream fest is fine; with more budget, things may go as far as an ice cream tasting ceremony.

And the last suggestion: “Best recipe wins $500” is a good way to take things up faster. First come recipes for free (which can be give better shapes and forms later) and the winning recipe becomes a part of the ice cream shop’s bill of fare.